Choco Butternut Loaf – luscious chocolate cake with butternut topping that is made from desiccated coconut, butter, nutmeg and sugar.
“Pagkagat ko, feeling ko bigla akong niyakap nila Piolo Pascual, Dingdong Dantes, at Derek Ramsay! This is very sinful!”
Almondz of Naykupo
Choco Butternut Loaf
Chocolate cake with a thick glaze and butternut topping.
Ingredients
Chocolate Cake
- 3 cups all purpose flour sifted
- 2 cups brown sugar
- 1 cup powdered milk
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 pcs eggs
- 3/4 cup oil
- 1 tsp vanilla
Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
- 1 drop blue food coloring optional, but helps achieve the dark, almost black color
Butternut Topping
- 2 cups desiccated coconut preferably finer
- 1/4 cup powdered sugar
- 4 tbsp melted butter
- 2 drops bright orange food coloring
- 1 tbsp nutmeg
Instructions
Chocolate Cake:
- Preheat oven to 350°F / 177°C.
- Mix dry ingredients first — powdered milk, sugar, cocoa, baking powder, baking soda. Set aside.
- Mix wet ingredients — eggs (one at a time), oil, vanilla
- Add 1.5 cups of sifted all purpose flour, mix well. Then add the remaining 1.5 cups of all purpose flour.
- Bake for 30-35mins or until when you poke a toothpick and it comes out clean.
- Let it cool.
Chocolate Glaze:
- Combine all ingredients in a bowl. The glaze should have a thick consistency.
Butternut Topping:
- Add all the ingredients into a bowl. Mix until well combined and all of the coconut is colored.
- Spread the mixture into a baking sheet or flat surface and dry for 20 minutes before using.
Assembly:
- Take the cooled loaf and dip into the glaze.
- Fully coat the loaf and remove them using a fork, allowing the excess glaze to drip off.
- Place the glazed loaf into the coconut topping and roll until fully coated.
